This Veal Knuckle “Noix Pâtissière” from David Master is sourced in France, specially trimmed (SP), and supplied vacuum-packed (SVX) in portions of approximately 3kg. Known for its lean texture and fine grain, it is ideal for roasting, slicing, or braising.

Detailed Information
The "Noix Pâtissière" is a sub-primal from the veal knuckle, offering a compact, cylindrical muscle with minimal connective tissue. Selected from young veal (Bos taurus), this cut delivers a tender bite and subtle flavor, making it well-suited for refined dishes. It is favored in pâtisserie salée for its uniform shape and cooking performance in roulades, roasts, or cold slicing applications.

Who is David Master?
David Master offers premium meat products designed for professional kitchens, with a focus on traditional butchery, breed specificity, and quality control. The brand delivers consistent, expertly prepared cuts tailored to the needs of chefs across various culinary disciplines.

Storage and Usage Instructions

• Store refrigerated at 0°C to +4°C.

• Cook thoroughly before serving.

• Suitable for roasting, braising, or slicing for cold preparations. Consume within 48 hours after opening.